Finding Health and Happiness in My Twenties

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I went back to the fitness center to get another good walk in before I start Couch to 5k Monday. Time flew by and I easily could have walked past the fifteen minutes I had planned but my stomach had other ideas so I headed back home for a fantastic salad.

I have baked scallops planned for dinner so I wanted to keep lunch in the lower calorie spectrum so I have plenty of room to play with.

Even at low cal this salad did not disappoint!

Romaine

Fat Free Ranch dressing

Extra sharp cheddar half sliced thinly half shredded

Diced red bell pepper

Next time I’ll try and sauté the bell peppers so I can have a hot component to compliment the cold salad.

I won’t be posting all of my meals every day. I tend to run with the same thing for a few days and I can’t see how oh she had a sandwich for lunch again could be very interesting. Of course I’ll post the wonderful meals I do have, but don’t expect everything I eat to go up. That’s silly.

Because of the cold weather I haven’t worn my vibrams in a while so I thought it would be better to walk in them and make sure I’m acclimated before I start running. It’s still really muddy outside so I went to my apartment complex’s fitness center and hopped on the treadmill with a magazine. I started at 2.8, which was a reasonably fast walk, and hoped to do 30 minutes. After fifteen my feet were crying so I hopped off. I didn’t want to overdo it and I was glad I didn’t try to start running right off. I think part of the problem was that I wore my feet killing heels yesterday. Friendly footwear for the next few days.

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Dinner, however, was life changing.

I had originally planned on making potato soup for dinner, but after the wonderfully warm day I wasn’t really feeling it. All I could think about was cajun chicken with millet. Always go with what you crave. Unless it’s a whole gallon of ice cream, that sounds like a bad idea.

Millet is my favorite grain right now, I just discovered it in the last few months and I LOVE it.

I combined 1/2 cup millet with 2 cups water in the rice cooker and let it do its thing. I like to cook my millet at a 1:4 ratio instead of a 1:3 ratio because it makes it super creamy. About halfway through cooking I diced some chicken, a green onion, and some red bell pepper and sautéed them with some cajun spice.

When the millet was finished, I stirred in some buffalo sauce and grated some extra sharp cheddar into the rice cooker and stirred it all together.

It was wonderful! I loved the mix of the flavors. I’m totally doing this again.

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Recap:

Weight:

139.8

Water Drank:

9 cups

Running:

I walked 15 minutes

Yoga:

not today

Breakfast:

Oatmeal

(272.67 calories)

Lunch:

Turkey Sandwich

(335 calories)

Dinner:

Cheddar Millet with Cajun Chicken

(638 calories)

Total Calories:

1275.67

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Now I’m curled up with my heat pack and a cup of chai tea (my guilty pleasure) and I’m going to talk to the boy until it’s time for bed 🙂